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Try this easy roast duck recipe: it’s easy to make and only needs 15 minutes to prepare.


1 free­-range whole duck (weigh it, so that you know for how long to cook it).


1. Pierce the skin of the duck all over with a skewer. Place on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel and leave it to dry on a plate in the fridge for an hour. You do this to release the subcutaneous fat layer under the skin to give crispy, not fatty, duck.

2. Preheat the oven to 200°C (180°C fan, 400°F, gas 6).

3. Place the duck on a rack or trivet over a deep roasting tin – it will release around 300g fat into the tin.

4. Rub the duck with plenty of sea salt and roast for 20 minutes per 500g plus 20 minutes, e.g. for a 2kg duck that’s 4 x 20 minutes, plus 20 minutes = 100 minutes.

5. Strain off the fat and keep it to make the best roast potatoes ever.

6. Once cooked let the duck rest for a good 20 minutes.

Don't try to carve a duck; joint it. Remove the legs just as you would a chicken. Then take the breasts off the bone, which will make the duck go much further. Ease your knife along the breast bone then slice the breast.

This will give four good servings of tender meat without any fattiness.